Shumai

Shumai

Tags

Chinese
Sides
Dim sum

Cook

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • ¾ cup boiling water
  • 2 cups uncooked sticky rice
  • 1 tbsp oil
  • 10 shiitake mushrooms, diced
  • 1 block tofu
  • 2 shallots (minced)
  • 2 scallions (chopped)
  • 1 tbsp shaoxing wine
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • ⅛ tsp five-spice powder
  • ½ tsp sesame oil
  • ¼ cup warm water
  • ¾ cup frozen peas

Steps

  1. Mix the flour, salt and boiling water together in a mixing bowl, handle with care and knead until you get a smooth dough.
  2. Put in a bowl covered with a damp towel, and let the dough rest for 1-2 hours.
  3. Cook the sticky rice.
  4. Heat oil in a wok then add the mushrooms and shallots. Stir-fry for a few minutes, until the shallots are translucent.
  5. Add the scallions, shaoxing wine, salt, soy sauces, five spice powder, sesame oil, tofu and water.
  6. Cook for another minute. Stir in the cooked rice and peas then remove from heat.
  7. Divide the dough into four pieces.
  8. Working one piece at a time (cover the rest of the dough), roll the dough into a long rope and cut it into small pieces about the size of an acorn.
  9. Line the steamer with a layer of baking paper.
  10. Dust a clean surface with flour and roll out each piece of dough into a small circle about 3.5 inches in diameter.
  11. Place a bit of the sticky rice mixture in the middle, and squeeze the wrapper around it to form the shape you want. Lightly oil the bottom then place them in the steamer about an inch apart.
  12. Steam the shumai for about 5 minutes and serve immediately with the dipping sauce of your choice!